There is absolutely nothing flashy about this soup. It’s about as traditional and simple as it gets, but that makes it no less special. There’s something very comforting about a hearty, basic soup, and this one certainly ticks those boxes…..with the added bonus that it’s hardly any work at all! The boyf has even said that it’s the best Leek and Potato soup he’s ever had…..I hope you enjoy it as much as him!
What you will need to make four generous servings:
- 6 large leeks, sliced into 2cm thick medallions
- 1 tbspn butter
- 200g potatoes, chopped into small cubes
- 1.5 litre hot chicken stock (or vegetable to make it veggie)
- Salt and Pepper
How to make it:
- Melt the butter in a large sauce pan
- Tip in the leeks and stir around
- Soften and brown them, then add the potatoes
- Stir it through, then add the hot stock
- Season well with the salt, pepper and Aromat and bring up to the boil
- Simmer for around 20 minutes, until the potatoes are soft
- Remove from the heat and blend to your desired texture (I like to leave a few bits of leek and potato whole so it’s a little chunky)
- Pop back on the heat, and add a little more seasoning to taste, then once it’s piping hot serve up!
Easy huh?! It also freezes well and re-heats fast in the microwave, so it’s perfect for making a large batch to stow away for a rainy / lazy day.